There’s something magical about a perfectly fluffy sponge cake—light as air, subtly sweet, and endlessly versatile. What if we told you that you can make one with just three simple ingredients? No baking powder, no butter, no complicated steps. This 3-ingredient sponge cake is a classic recipe that relies on technique rather than a long list of ingredients, making it perfect for beginners and seasoned bakers alike.
Whether you’re craving a simple dessert, need a base for a layered celebration cake, or want to impress guests with minimal effort, this sponge cake delivers every time.
The 3 Magical Ingredients
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5 large eggs – The backbone of the cake. They provide structure, leavening, and richness.
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1 cup (200g) granulated sugar – Sweetens and helps stabilize the egg foam.
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1 cup (125g) all-purpose flour – The structure. Sifting is key for a light texture.
That’s it! With just these pantry staples, you’re on your way to sponge cake heaven.
Step-by-Step Instructions
1. Prepare & Preheat
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper. Do not grease the paper—this helps the cake climb the sides as it bakes.
2. Whip the Eggs & Sugar
In a large, clean bowl, combine the eggs and sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on high speed for 8-10 minutes. This is the most crucial step. You’re looking for a very pale yellow, thick, and voluminous mixture that leaves a visible “ribbon” trail when the whisk is lifted. This incorporates air, which is your only leavening agent.
3. Incorporate the Flour
Sift the flour over the egg mixture in two or three additions. Using a spatula, fold gently with a figure-8 motion. Be patient and gentle here—you want to incorporate the flour while deflating as little of that precious air as possible. Stop as soon as no dry streaks remain.
4. Bake to Perfection
Pour the batter into your prepared pan and gently smooth the top. Bake for 25-30 minutes, or until the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted into the center comes out clean.
5. Cool Properly
Immediately upon removing from the oven, run a thin knife around the edge to loosen. Invert the cake onto a wire rack, peel off the parchment paper, then flip it right-side-up to cool completely. This prevents sinking.
Pro Tips for Success
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Room Temperature Eggs: They whip up to a much greater volume than cold eggs. Take them out at least 30 minutes before you start.
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Don’t Rush the Whipping: The full 8-10 minutes of whipping is non-negotiable for that signature fluffy texture.
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Fold, Don’t Stir: Aggressive mixing after adding the flour will deflate the batter, leading to a dense cake.
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No Peeking: Avoid opening the oven door during the first 20 minutes of baking.
Serving & Customizing Your Sponge
Once cooled, your blank canvas is ready!
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Keep it Simple: Dust with powdered sugar and serve with fresh berries.
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Layer It Up: Slice horizontally and fill with whipped cream, jam, or pastry cream for a classic dessert.
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Soak It: Brush with simple syrup, coffee, or liqueur for added moisture and flavor.
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Get Creative: Use it as a base for trifle, strawberry shortcake, or a frosted birthday cake.
This 3-ingredient sponge cake proves that sometimes, less really is more. It’s a testament to the power of basic ingredients and proper technique. Simple, elegant, and delicious—it’s a recipe you’ll return to again and again.
Have you tried this simple sponge cake? Share your creations and favorite ways to serve it in the comments below!
